Tag: sweet cravings

We all love a taste of something sweet! If we can add a bit of health to our sweet creations, it would be magical !!

Chocolate chip muffins are baked daily at my cakery.A buttery soft, toothsome cake with chocolate chips in every bite! These cakey Muffins are very, very moreish.The combination of vanilla cake crumb with minuscule bursts of pure chocolate bits is luring enough to ask for more.

I decided to turn my favorite chocolate chip cake/muffin recipe into a healthier version by adding soy flour.Soy is a protein-rich substitute for regular all-purpose or whole wheat flour.It is an essentially healthy food supplement for women and growing children.In baked goods Soy adds tenderness and moisture to the cake, enhancing its keeping quality.If you use defatted soy flour or medium fat soy flour, it lowers the saturated fat or cholesterol content in the baked product.This high protein cake is moist and flavorsome.The addition of cocoa camouflages any deceiving aroma of the soy flour.

Why add soy flour?

Frankly, it is filling and a great way to kill a sweet craving for people(like me 🙂 ) on a high protein diet.

Contains isoflavones which are helpful in reducing risk of various cancers, heart diseases, and Osteoporosis

Creating the recipe and making the cake was fairly easy.But what got me nervous was serving this to the kids.

Along with the cake, I baked a few chocolate chip muffins and put them to the “KIDS TEST”.

Back from school, I served freshly made muffins with chilled milk to my hungry boys.

Soy flour infused chocolate chip muffins with a jug of cold milk

I waited impatiently for their reaction.

The kids loved every bite of the delectable muffins and finished them in one go.

Phew !!! I passed with flying colors, in what every mother secretly fears…..the “KIDS TEST”.

When your child finishes the gourmet or adventurous creation you cooked, swiftly and happily….congratulate yourself and smile, please ! You have surpassed the “KIDS TEST “.

Now, since this recipe is an addictive addition to my Baking Table, I have made these muffins regularly, intensified with self-made Peanut butter or Peanutella frosting.

Ahaa ! Before you could ask out loud, I would like to mention, the recipe for these follows!

Ganache cupcakes with self-made peanut butter and chocolate peanut butterFreshly baked Soy chocolate chip cakeMix in all dry ingredientsStart with room temperature butterCream the butter and sugar wellBlend in eggsFlavor with vanilla extractFold in the dry ingredients in three partsAdd milk alternately and fold the batterThrow in chocolate chips..lots of themSpread batter in greased pan/bowl and sprinkle with chipsPlace chocolate chunks on the batterDunk largish pieces of chocolate chunks into the cake batterArrived from the ovenChocolate chips and chunks add to the glamor of the cakeJug of cold milk served with cake or cookies is always a hit with kids!

RECIPE

SOY CHOCOLATE CHIP CAKE

Ingredients

Soy flour80 gms /1 cup loosely packed

Whole-wheat flour 100 gms/ 3/4th cup loosely packed

Baking powder 2 tsp

Cocoa 2 tbsp

Butter 150 gms

Caster sugar 190 gms/1 cup

Eggs 2

Vanilla extract 1 1/2 tsp

Soy milk/milk 1/2 cup

Chocolate chips 150 gms

Chocolate, pure 100 gms

Method :

Grease and line an 8-inch tin or pan

Preheat oven to 170 degrees Celsius

Sieve flours separately and keep aside

Cut chocolate into chunks

Mix all dry ingredients, except sugar in a plate

Cream butter and sugar till fluffy

Add eggs, one at a time and whisk well

Add vanilla extract,blend

Start adding the flour mixture to the butter mixture in three equal parts

Add soy milk/milk into the cake batter in two parts, alternating with flour mixture

Keep whisking the batter lightly with every addition

Fold in three-fourths of the chocolate chips into the cake batter

Pour batter in lined tin

Sprinkle generously with chocolate chips

Carefully place chocolate chunks throughout the cake batter

Press them into the cake batter

Bake for 30 to 35 minutes till done

Check cake for doneness with a skewer.

Cool and cut into slices.

Yield :12 cake slices or 15 muffins

Note: Muffins will bake in 15 to 20 minutes depending upon their size

Self-made Peanut Butter

Roast 160 gms peanuts with the skin.Cool and blend or pulverize in a blender with 4 tbsp canola oil or Ghee.Add 2 tbsp honey for sweetness.Pulverise to a smooth paste.Use as desired.